BEEF - November 2021 Pickup

BEEF - November 2021 Pickup

Regular price $100.00 DEPOSIT

Unit price per 

Step 2) How much would you like?
Average Final Beef Costs:
1/8 = $369 - $461
1/4 = $738 - $923
1/2 = $1476 - $1845
Whole = $2952 - $3690

ARE YOU A NEW OR RETURNING CUSTOMER?

only 0 left in stock

Taste the difference of grass-fed, grain-finished, pasture-raised beef from a local farm with a passion for quality. 

Here's how it works:

  1. Select your pick-up month
  2. Choose your portion. Pick ⅛, ¼, ½, or the whole animal. If you don’t see the portion you’re looking for, try a different month.
  3. Deposit. New customers submit a one-time $100 deposit. If you’re back for seconds, you can skip this step.  
  4. Customize your cuts. Before pick-up, the butcher will contact you to discuss your preferences for what size you like your roasts and how thick we should cut your steaks, etc. Please note, 1/8 beef customers receive standard butcher cuts.

We then age your meat for 14 to 18 days, cut it to your specifications, flash-freeze it, and it’s ready for pick-up.

Simply settle up and fill your freezer with the convenience of fresh, top-notch beef in every cut you like.

Click on the portion tabs above to learn what they include.  

/8 Portion
  • Our beef is sold by its hanging weight at a price of $3.69 per pound which includes the meat and all processing costs.  This is an out-the door price.
  • 1/8 portions weigh 100-125 pounds.
  • The average cost per 1/8 cut is $369 to $461.
  • For a description of any cut listed below, refer to our glossary.

The average 1/8 portion yields:

  • 4 lbs Round Steaks
  • 2 Sirloin Steaks
  • 2 T-Bone Steaks
  • 2 Porterhouse Steaks
  • 1 Tenderloin Steak
  • 2–3 lbs Rump Roast
  • 1.5 lbs Sizzler Steaks
  • 2 lbs Delmonico Steaks
  • 10-12 lbs Chuck Roasts
  • 24 lbs Ground Beef
1/4 Portion
  • Our beef is sold by its hanging weight at a price of $3.69 per pound which includes the meat and all processing costs.  This is an out-the door price.
  • 1/4 portions weigh 200-250 pounds.
  • The average cost per 1/4 portion is $738-$923.
  • For a description of any cut listed below, refer to our glossary.

The average 1/4 portion yields:

  • 6 lbs Rib Steak, Delmonico Steak or Rib Roast
  • 20 lbs Chuck Steak, Chuck Roast or some of each
  • Beef Short Ribs (or the rib meat can be added to ground beef)
  • 1/2 Skirt Steak (or ground beef)
  • 1/2 Brisket (or ground beef)
  • 1 Flank Steak (or ground beef)
  • 4 lbs Sirloin Tip Roast or Sizzler Steaks
  • 1-2 Tenderloin Steaks
  • 2-3 Porterhouse Steaks
  • 2-3 T-Bone Steaks
  • 3-4 Sirloin Steaks
  • 5 lbs Rump Roast
  • Beef Soup Bones
  • Beef Stew Meat (or ground beef)
  • 37 lbs Ground Beef
1/2 Portion
  • Our beef is sold by its hanging weight at a price of $3.69 per pound which includes the meat and all processing costs.  This is an out-the door price.
  • 1/2 portions weigh 400-500 pounds.
  • The average cost per 1/2 portion is $1476-$1845.
  • For a description of any cut listed below, refer to our glossary.

The average 1/2 portion yeilds:

  • 15 lbs Round Steak or Round Roast
  • 6-8 Sirloin Steaks
  • 4-6 T-Bone Steaks
  • 4-6 Porterhouse Steaks
  • 3-4 Tenderloin Steaks
  • 8-10 lbs Rump Roasts
  • 1 Skirt Steak (or meat can be added into ground beef)
  • 1 Flank Steak (or ground beef)
  • 1 Brisket (or ground beef)
  • 10-15 lbs Rib Steak, Delmonico Steak or Rib Roast
  • 5-8 lbs Sirloin Tip Roast or Sizzler Steaks
  • 40 lbs Chuck Steak, Chuck Roast or some of each
  • Beef Short Ribs (or ground beef)
  • Beef Soup Bones
  • Beef Stew Meat (or ground beef)
  • 65 lbs Ground Beef
Whole portion
  • Our beef is sold by its hanging weight at a price of $3.69 per pound which includes the meat and all processing costs.  This is an out-the door price.
  • Whole portions weigh 800-1000 pounds.
  • The average cost per whole portion is $2952-$3690.
  • For a description of any cut listed below, refer to our glossary.

The average whole portion yields:

  • 30 lbs Round Steak or Round Roast
  • 12-16 Sirloin Steaks
  • 8-12 T-Bone Steaks
  • 8-12 Porterhouse Steaks
  • 6-8 Tenderloin Steaks
  • 16-20 lbs Rump Roasts
  • 2 Skirt Steak (or meat can be added to ground beef)
  • 2 Flank Steak (or ground beef)
  • 2 Brisket (or ground beef)
  • 20-30 lbs Rib Steak, Delmonico Steak or Rib Roast
  • 10-16 lbs Sirloin Tip Roast or Sizzler Steaks
  • 80 lbs Chuck Steak, Chuck Roast or some of each
  • Beef Short Ribs (or ground beef)
  • Beef Soup Bones
  • Beef Stew Meat (or ground beef)
  • 170 lbs Ground Beef

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